Everyone has their own way of making Sheppard's Pie and I thought I would share my version. The cheese is, of course, the best part. Adding parmesan and cheddar together adds great flavour and keeps the grated cheddar from sticking together.
6 large potatoes, peeled and quartered
2 tbsp butter or margarine
1/2 cup milk
1lb lean ground beef
1/2 packet onion soup mix
1 1/2 cups frozen Green Giant mixed vegetables
1 can of beef gravy
3/4-1 cup shredded cheddar cheese
1/4 cup Parmesan cheese
Boil potatoes in a large pot of water until tender. Meanwhile, brown beef in a medium pan. Remove fan from beef and add onion soup mix. Mash potatoes with butter and milk until desired consistency. Preheat oven to 400F. Combine both cheeses in a small bowl and set aside. Combine beef, vegetables and gravy to the bottom of a large casserole dish and mix well. Top with mashed potatoes. Sprinkle with cheese. Bake for 20 minutes, let cool for at least 5 minutes before serving.